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Food Science and Nutrition Alumni

Consumer Acceptance of Blue100 Whole Egg Replacer and Egg Beater Original in Chocolate Cookies

by Brianne Kappel, Jillian Sauve and Megan Vander Woude

Brianne Kappel, Jillian Sauve and Megan Vander Woude

Diets lower in cholesterol show a decreased risk of coronary heart disease, stroke, and heart attack. This study determined consumer acceptance of Blue100 Whole Egg Replacer and Egg Beater Original in chocolate cookies. Three batches of an original Betty Crocker chocolate crinkle cookie recipe modified to omit the powder sugar on the outside of the cookie were prepared as otherwise directed. The standard recipe with four eggs was used as the control. The second batch replaced the eggs with an equal amount of Blue100 Whole Egg Replacer. The third batch replaced the eggs with an equal amount of Egg Beater Original.

Three extended triangle tests were conducted. Test 1 showed no significant difference between the control and the egg beaters. Test 2 showed a significant difference (p>.05) between the control and the Blue100 Whole Egg Replacer. Test 3 showed a significant difference (p>.05) between the Egg Beater Original and the Blue100 Whole Egg Replacer.

46-49 untrained judges assessed the three variations of chocolate cookies for moistness (49 judges), chewiness (46 judges), and preference (46 judges). The moistness and chewiness sensory tests results showed significant difference (p>.05) among cookies. The moistness test showed the egg beater variation being the most moist followed by the egg replacer variation and lastly the control. The chewiness test showed the egg replacer variation to be the chewiest followed by the egg beater variation and lastly the control.

Although no significant difference was detected among the judges in the preference test, the results showed the egg beater variation to have the highest preference score followed closely by the control and egg replacer variation.  Five objective tests were conducted including TA.XT2, diameter, height, volume, and dehydration percent weight loss. Significant differences were found from the results of the TA.XT2, height, volume, and dehydration percent weight loss. No significant difference was found from the diameter of the cookies. Overall, results from the sensory tests indicate that both Blue100 Whole Egg Replacer and Egg Beater Original are acceptable substitutes to lower cholesterol in the Betty Crocker chocolate cookie recipe.

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